Leftover Tuna and Potato Patties
8
peopleServes
5
minutesPreparation Time
15
min Stove TopCooking Time
Ingredients
- 185 g tuna in oil, drained well
- 1 egg, lightly beaten
- ½ cup (50 g) dried breadcrumbs, as needed
- 2 cups leftover Sour Cream and Chive Mashed Potato
- plain flour for dusting
- 2 tbsp (40 mL) vegetable oil
Directions
- In a medium bowl stir the tuna, egg and breadcrumbs through the mashed potato until well combined.
- Shape the mixture into evenly shaped patties and dust with flour to help them keep their shape.
- Heat the oil in a large frying pan over a MED-HIGH heat. Add patties and cook for 4-5 mins each side or until heated through and golden.
Recipe Tip
1. Place the formed patties in the fridge for half an hour to help them hold their shape when cooking.
2. You can shape your patties using a well-floured egg ring. Fill the floured ring with the mixture and use a spoon to level, creating a perfect pattie. Lift the ring off, flour it again and repeat with the remaining mix.
3. For a yummy Japanese inspired potato pattie, add frozen peas and corn to your mix and coat with Panko breadcrumbs before frying.
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